SHAKE it UP
PARTY PROPER PRODUCTIONS is bringing the party this wedding season. This creative, tag-team duo jumpstarted their sound-production company, establishing themselves as the go-to DJ in Santa Barbara for weddings, events, and corporate parties. Founders Kayla Picciuto and Andrew Elia (DJ Persian House Cat) combined forces two years ago when their passion for parties began to morph into cultured community events. “Party Proper started because of our fundamental belief in the power of music and sound to transform a space, to transform energy, and ultimately, to bring people together,” says Picciuto. They have collaborated on a wide range of local events—a charity gala for the Santa Barbara Bucket Brigade, most recently the grand opening of the Funk Factory in the Funk Zone, and this season they will be taking the wedding industry by storm. K A R A P E A R S O N
Tommie Vaughn and husband Tony Grimes have turned their onetime weekend passion project into a high-demand mobile bar and event service dubbed GOBARSB . Providing three diﬀerent size rustic mobile bars, mixology, and knowledgeable bartending A mobile GOBARSB . services, they can cater to your speciﬁc wedding needs. Design a unique specialty cocktail menu or enjoy their selection of killer craft brews and delicious local wines. Make sure your big day stands out—and no one leaves thirsty! 805-350-8263. G I A N A L E Ó N
PARTYP ROP ER.COM
GO BA R S B.C O M
Well Cheers!Style Served Toast the newlyweds with a pair of handmade Czech contemporary MAY champagne coupes ($120, 1stdibs.com). 1stdibs.com
Treat your guests to creative and bespoke menu calligraphy by PAPER AND CLOTH , bypaperandcloth.com.
Pixie Pimm’s Cup 1 / 2 C U P S P IM M ’ S N O . 1 4 WH O L E P IX IE TAN G E R IN E S 3 WH O L E P ER SIAN C U C U M B E R S 2 WH O L E L IM E S 1 / 2 C U P F R E SH M IN T LEAVES 1 CU P C H IL LED G IN G ER ALE O R G IN G ER B E ER 1 C U P C H ILLED P R O SE C C O 3 C U P S C R U SH E D O R P ELLET IC E 1
Halve three of the Pixies and one lime, then squeeze the juice into a large pitcher. Slice the remaining tangerine and lime into wheels and set aside for garnish. Slice the cucumbers into long ribbons and add to the pitcher, reserving at least four ribbons as garnish. Add the fresh mint leaves to the pitcher. Pour the Pimm’s directly over the produce and gently muddle the mixture together. Refrigerate the mixture for about an hour to allow the ﬂavors to steep and chill. Fill Collins glasses with crushed ice and pour over with the Pimm’s juice mixture, until about halfway full. Then top each glass with about 1/4 cup each of ginger beer and prosecco. Garnish as desired. Serves four. B E C K Y S U E W I L B E R D I N G BAKINGTHEGOODS .COM
A twist on the classic British cocktail, this cheery libation takes its inspiration from OJAI PIXIE tangerines.